I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to
mill it to get flour....
but I don't arrive to find a tradicional Mill (at a cheap price)
I want ...

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...

From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification).
I'm ...

I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if ...

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...

I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from vital wheat gluten so I was wondering ...

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...

I love to cook but I'm not too much into baking. My mom is currently visiting from overseas so there is more baking going on in the house. Unfortunately, she doesn't really know English so it's hard ...

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...

The organic whole wheat flour that I bought is in a sealed thick plastic bag and has never been opened. Should it be refrigerated (or frozen)? And does opened white flour need to be refrigerated?
My ...

I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then ...

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside.
However, when I rolled the meat with all-purpose flour ...

I have recently taken to making bread. The first time I went to the store to buy some flour I was a bit confused with all the choices. Many of my recipes call for flour bread but I don't know what the ...

I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all purpose and semolina flour. I know the taste will be a little different but can I ...

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...

I made a Napoletana Pizza dough with the following amounts:
4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar
After kneading, I left it rise ...

I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour.
I have noticed that a brown coloured skin gets formed on the surface ...

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength .
Now ...

I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I ...